Talk About a Bad Hair Day…turn it into a delicious Bad Hair Day with Udon Noodles and Matsutakes!

If you follow my blogs at all, you know I am big on wild game, but there are times that I like or need a vegetarian menu. I do like to keep it wild though…and love those wild shrooms! Matsutake Mushrooms are a great favorite of mine – love the flavor. Much like the impact of a morel, they have a power-packed aroma and taste. Unlike the morel, that aroma of the Matsutake has a spicy overtone and complex flavor. The name of this shroom literally means “pine mushroom” based on where it generally grows…under the base of established pine trees (and only in certain states –...

read more

Shaker your Muffin Tin…and enjoy the simple sumptuous pleasures of squash muffins

For many years, we made the annual springtime trek to Shaker Village of Pleasant Hill, in Harrodsburg, Kentucky. A favorite family spot to enjoy the well known/well preserved Museum and Inn, formerly, a Shaker Community. Converted, not as in religion, but in the remains of a religious culture gone by – this compound has been transformed into a museum and an Inn for guests to stay and enjoy this serene environment and learn about the community of Shakers. At Pleasant Hill, there are fabulous antiques and architecture to admire as well as their impeccable grounds. The Inn and guesthouses...

read more

Dumpling Lovers Unite…Morel Mushroom Matzo Balls – make a splash for your family and guests!

As the season approaches for Morels and Matzo Balls…it got me thinking – what a likely combination! With the semi-delicate texture and benign flavor of the matzo balls – the dumplings serve as the perfect backdrop for these woodsy fungi. Correct, the Morels won’t be a forage option for the Passover Holiday (at least not in Michigan), but those masters of camouflage are indeed, signs of spring. Reconstituted Morels work just fine in this recipe as will fresh. If you are unsure of how to rehydrate mushrooms – please see the morel blog – Definitely a Morel Decision…my passion...

read more

Renegade and Wild…making a traditional Greek favorite into a wild and fungi new favorite!

I have never been a person who has done the expected – I value the element of surprise and I sure live it. This applies to all aspects of my life, including the topics of food I may write about, or the ingredients that I may put together in recipes. My parents may have missed the mark in naming me Ruth – perhaps; Renegade would have been more appropriate! These tolerant parents always labeled it ‘CREATIVE’ and for that, I am entirely grateful. They allowed a whole lot of leeway in every aspect of my years under their roof – from food choices and experiences, creative...

read more

Sometimes it’s the Element of Surprise when it comes to Shrooms…not the finding – the fixing!

I have all kinds of fungi favorites…and I find at times, it’s that element of surprise in my recipes that makes for an interesting dish. The challenge then becomes – making sure the recipe is delicious and that the mushrooms still hold center stage. Lobster mushrooms are the featured shroom for this Sunday…these are called mushrooms and are fungus related – but in actuality, they are a kind of fungus that colonizes other growing mushrooms. When this fungus is in action – it covers its host with a bright reddish-orange cloak resembling a cooked lobster. The host and the fungus are...

read more